Pacifica's Sugar Spiced Salmon
8 servings
Ingredients
Salmon
- 3 tablespoons olive oil
- 8 6-ounce salmon filets
Sugar Spice
- 1/2 cup sugar
- 1 teaspoon dry mustard
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- 2 teaspoons unsweetened cocoa powder
- 1/2 cup chili powder
- 4 tablespoons ground cumin
- 1 tablespoon ground black pepper
- 3 tablespoons kosher salt
Mustard Sauce
- 4 tablespoons dry mustard (Coleman's brand preferred)
- 4 tablespoons granulated sugar
- 6 tablespoons warm water
Instructions
Salmon
- Combine all of the spice mixture ingredients in a bowl and mix well.
- Liberally coat one side of each salmon filet with Sugar Spice.
- Heat olive oil in a large skillet.
- Sear the filets for about two minutes, then turn over and finish cooking the filets to desired doneness. You can also bake in the overn for about 8 minutes at 350°F then broil for a minute
Sauce
- Combine the powdered mustard and sugar in a bowl.
- Add the warm water and stir to form a smooth, thin paste. (Add more water if a thinner sauce is desired.)
Notes
- Pacifica serves this with mashed potato inside a fried wonton circle, with green beans on top, the salmon on top of that, and the sauce around the outside of the mashed potato
- You can use a sweetener (e.g. Stevia) instead of sugar in the sauce
- I like to add some butter to the sauce (after heating it), otherwise it's quite watery
- I actually prefer this mustard cream sauce instead of the Pacifica sauce